A few weeks ago, I shared that I had decided to try developing a few baking recipes of my own. After a bit of brainstorming with the boys, we came up with Peanut Butter Chocolate Chip Cookies. PB cookies are classic, add a little chocolate and they are even better.
So, after several batches, revisions and a few trial runs by friends, we have our recipe. A peanut butter cookie with the added sweetness of chocolate and peanut butter chips with the well known hash marks and fine sugar coating. I have to say the process of this was pretty fun. I learned a lot about recipe development, flavors, and the science of baking. It’s definitely something I’ll take on again…very soon.
To create this recipe I used a kitchen scale to weigh ingredients. If you choose to use a different flour (say all-purpose flour) use a little more (about 2 1/4 cups) than the measurement given.
Peanut Butter Chocolate Chip Cookies
1/2 cup/4 oz brown sugar
1/2 cup/4 oz granulated sugar, plus additional 1/4 separated
1/2 cup/4 oz butter (I used Earth Balance baking sticks, butter works too), room temperature
1/2 cup/4 oz creamy peanut butter
3 tsp Ener-G egg replacement + 4 Tablespoons water (or 2 eggs)
2 tsp vanilla extract
1 tsp salt
1 tsp baking powder
2 cups/10 oz whole wheat pastry flour
1/2 cup/4 oz semi sweet chocolate chips
1/2 cup/4 oz peanut butter chips
Preheat oven to 350 degrees.
In a large mixing bowl cream butter, peanut butter, brown sugar and 1/2 cup granulated sugar and vanilla. Add egg equivalent to the wet mixture and thoroughly combine.
In a separate bowl mix together dry ingredients; flour, baking powder and salt. Slowly add to wet ingredients until combined. Add in chocolate chips and peanut butter chips.
Drop by rounded tablespoons into remaining 1/4 cup of granulated sugar to lightly coat, then place on prepared baking sheet. Flatten slightly, making a criss-cross pattern using the tines of a fork.
Bake at 350 degrees for 13-15 minutes or until set and just beginning to brown.